Winter drawers on !!!!!! OK it was 24 degrees the day before yesterday but one needs to be prepared for colder days and warming food. I really like the sound of all these dishes, Yottam is one of my fave chefs and his dishes really float my boat....https://www.theguardian.com/lifeandstyl ... ottolenghi

At this time of year I crave mashed potato, roast dinners, soup that is thick with pearl barley, root veg put into most meals and dumplings.

This is the UK's best season and I am happy snuggling up with my kitchen! What could be nicer? I might pick up some parsnips later and do some curried parsnip soup to have with the naan breads that I have resisted feeding to my very greedy sparrows.

And a recipe I traditionally always make at this time of year. Valerie's Autumnal Pork (Valerie is a foodie friend of ours and the first time I ate it Valerie had cooked it). Am making it for next Friday actually.

Loving the look of that friand, have loads of blackberries in the freezer. Autumn cooking to me is when I get the slow cooker out. So far I have done lamb shanks in a middle eastern type gravy, am making cottage pie today, and a week or so ago did some yummy short ribs. Mine is a large crockpot which I have had for years and love it, but I am debating whether to retire it and get an Instant Pot.

StokeySue wrote:As soon as I can be bothered to hit the High Street I intend to get either oxtail or lamb for braising, very autumnal.

Drat. I shall have to log back into my Ocado order. Forgot the oxtail. I love fettuccine with oxtail ragu and was going to make some for my young nephew who is coming to stay with me for the weekend. Thanks for reminding me though!

I am really looking forward to having cassoulet soon. I also aim to make more in the slow cooker and freeze portions.

Mmmm, the gratin for me! The thought of cosy suppers as the evenings draw in . We were talking about stews and casseroles at work today and salivating at the thought of mashed potato or dumplings . I do love this time of year though - most of all for all the fruits and then leeks and things. Toffee apples, parkin etc as it comes up to Halloween and Guy Fawkes

I'll be making one when the cold weather sets in .... lots of unsmoked streaky bacon, some chopped onion, lots of fresh parsley and ground white pepper, wrapped in suet crust, old butter papers and a pudding cloth and steamed for 2-3 hours

You can keep that Suffolk, don't like steamed suetI have been thinking of doing the old Jocasta Innes dish of sliced potatoes and onions layered up with bacon scraps and cooked very slowly until melting

Yesterday I got some chopped mutton with bone, I had a small amount of merguez sausage, so I made a tagine, and had some when I came in last night at about 8. Yum